Black Forest Cake
About This Black Forest Cake
Black Forest cake, or Schwarzwälder Kirschtorte, is one of the most celebrated cakes in the world, originating from the Black Forest region of Germany. This impressive layer cake combines everything chocolate lovers dream of: moist chocolate sponge cake, tart cherries, billowy whipped cream, and dark chocolate shavings. Each layer is soaked with cherry syrup (traditionally kirsch, a cherry brandy, though this recipe offers a family-friendly alternative), infusing the cake with incredible moisture and flavor. When sliced, it reveals beautiful contrasting layers of dark cake and white cream studded with jewel-like cherries – a true showstopper for special occasions.
What Makes This Black Forest Cake Special
What sets authentic Black Forest cake apart from other chocolate cakes is its light, airy texture and the balance between rich chocolate and refreshing cream. Unlike American chocolate cakes that tend to be dense and heavily frosted, the sponge in Black Forest cake is delicate and not overly sweet. The whipped cream provides a light, almost ethereal contrast to the deep chocolate flavor. Fresh or jarred sour cherries add a tart note that cuts through the richness, while chocolate shavings on the outside provide both decoration and extra chocolate flavor in every bite.
Key Techniques for Success
Making Black Forest cake is more involved than a simple layer cake, but the components are actually quite straightforward. You'll make a chocolate sponge cake, prepare the cherry filling, whip cream for frosting, and assemble the layers. Each element can be prepared ahead, making this an excellent choice for planned celebrations.
Perfect for Every Occasion
The assembly, while requiring some patience, doesn't require professional pastry skills – just a steady hand and attention to detail. The result is a cake that looks and tastes like it came from a high-end bakery.
Ingredients
- 220g (1¾ cups) All-purpose flour
- 60g (¾ cup) Unsweetened cocoa powder
- 1½ tsp Baking powder
- 1½ tsp Baking soda
- ½ tsp Salt
- 3 Large eggs
- 300g (1½ cups) Granulated sugar
- 120ml (½ cup) Vegetable oil
- 2 tsp Vanilla extract
- 240ml (1 cup) Hot coffee or water
- 400g (1 jar) Jarred sour cherries, drained (reserve juice)
- 240ml (1 cup) Cherry juice (from jar)
- 50g (¼ cup) Sugar for cherry syrup
- 2 tbsp Optional: kirsch (cherry brandy)
- 720ml (3 cups) Heavy whipping cream
- 75g (⅔ cup) Powdered sugar
- 100g Dark chocolate bar for shaving
Quick Info
- Total Time:
- 240 min
- Difficulty:
- Hard
- Servings:
- 12
Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
- 2
Make the cake: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- 3
In a large bowl, whisk together eggs and granulated sugar for about 2 minutes until light and foamy. Whisk in oil and vanilla.
- 4
Add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Pour in the hot coffee and mix until smooth. The batter will be thin.
- 5
Divide batter evenly between prepared pans. Bake for 28-30 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- 6
Make cherry syrup: In a small saucepan, combine reserved cherry juice, ¼ cup sugar, and kirsch if using. Bring to a boil, then simmer for 5 minutes until slightly thickened. Cool completely.
- 7
Make whipped cream: In a large chilled bowl, beat heavy cream and powdered sugar until stiff peaks form. Keep refrigerated until ready to assemble.
- 8
Make chocolate shavings: Use a vegetable peeler to shave curls from the chocolate bar onto a plate. Refrigerate until needed.
- 9
Assemble the cake: Using a serrated knife, carefully slice each cooled cake layer in half horizontally to create 4 thin layers total.
- 10
Place one cake layer on a serving plate. Brush generously with cherry syrup. Spread with about 1 cup whipped cream and top with about ⅓ of the drained cherries.
- 11
Repeat with the remaining layers, brushing each with syrup and topping with cream and cherries. Place the final cake layer on top.
- 12
Frost the top and sides of the cake with the remaining whipped cream. Press chocolate shavings onto the sides and top of the cake. Garnish with remaining cherries. Refrigerate for at least 2 hours before serving. This cake is best served chilled and consumed within 2 days.
Pro Tips
- •Use sour (tart) cherries, not sweet cherries, for authentic flavor
- •Make the cake layers a day ahead – they're easier to slice when completely cool
- •Chill your bowl and beaters before whipping cream for best results
- •Don't skip brushing the layers with cherry syrup – it adds essential moisture
- •This cake must be refrigerated due to the whipped cream
Variations
For a non-alcoholic version, omit kirsch and add ½ teaspoon almond extract to the cherry syrup. Make it extra decadent by adding a thin layer of chocolate ganache between layers. For individual servings, make cupcakes and top with cherry-whipped cream. Simplify by making a 2-layer cake instead of 4 thin layers.
